Herb-Roasted Chicken & Orzo in a Fragrant Delight
Ingredients:
2 chicken thighs (bone-in, skin-on)
1 cup orzo pasta
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 lemon (zested and juiced)
3 cloves garlic, minced
Salt and pepper, to taste
1/2 cup chicken broth
Fresh parsley for garnish
Directions:
Preheat oven to 400°F (200°C). Rub chicken thighs with olive oil, rosemary, thyme, lemon zest, garlic, salt, and pepper. Roast for 30-35 minutes until golden and cooked through.
Meanwhile, cook orzo according to package instructions, drain, and set aside.
In a large skillet, heat chicken broth over medium heat, scraping up any browned bits from the pan. Add the cooked orzo and toss to combine.
Slice the roasted chicken and serve on top of the orzo, squeezing lemon juice over everything.
Garnish with fresh parsley and enjoy the fragrant, herby delight!
